I made this fruit dessert pizza yesterday. Sorry I forgot to take a picture after I applied the drizzled icing. Maybe will try another dessert pizza next week. 3rd picture is one a made about a month ago with icing.Norma

I am sure you noticed but, for the benefit of the members, there is also an Applepie (http://www.papajohns.com/menu/side_applepie.shtm). It and the Cinnapie are sold in "sticks", with a serving size of 4 sticks and three servings per container. Both versions look and sound quite tasty.

Yes, but today was the first day I witnessed a television commercial for the Cinnapie. In fact, when I first saw the commercial I thought that maybe you knew something the rest of the non- Papa John's clone initiating world didn't. I bet there's been a Cinnapie in your pizza box avatar for the past week.

- red.november

EDIT: Both the Applepie and Cinnapie were introduced in 2003, so I guess neither qualify under strict challenge rules.

The photos below represent my submission to the September 2009 Dessert Pizza challenge. The pizza is a mango-peach pizza.

For the dough, I decided to use a Papa Gino's clone dough. I selected that dough because one of its characteristics is that the crust, when baked on a pizza screen at around 450-475 degrees F, will be on the light side in terms of color. Also, it can have a tendency to produce a gumline, which I considered to be equivalent to the pastiness of a fruit pie. In those respects, I wanted the pizza to think that it was really a pie rather than a pizza. The dough I used was a two-day cold fermented dough, enough for a 12" pizza.

The assembly of the pizza was as follows, using a 12" pizza screen to assemble the pizza. I started by brushing pure maple syrup over the skin (12") and sprinkled cinnamon over the skin. I then added slices of mango and peach. The mangoes and peaches I used (two of each, average size) were fresh and were simply peeled, sliced and sauted in a skillet, along with some sugar, pure maple syrup, pure vanilla, fresh lemon juice, and some Ronrico Golden Puerto Rican rum, and cooked until slightly translucent yet still firm. I was careful not to mangle (mango?) the fruit slices as I sauteed them because I wanted to arrange them in accordance with some pattern. I am not particularly artistic, so I used a simple concentric pattern, trying to alternate the peach and mango slices as best I could (they tend to look a lot alike). Once the mango and peach slices were positioned on the pizza, I brushed them with more pure maple syrup and the fond (pan juices) from my saute pan.

After dressing the pizza, it was baked, on the screen, on the lowest oven position. I had preheated the oven for about a half hour at around 450-475 degrees F. The pizza was baked for about 6 minutes and then raised to the uppermost oven rack position to get a bit more top crust color--mainly to get it a bit on the golden brown side much like a pie.

I wasn't exactly sure how I wanted the bottom of the crust to be. So, I sampled a slice. Much like a pie, the crust was soft and slightly chewy, but not crispy. I then placed the pizza back into the oven, on the lowest oven rack position, without the screen, for another minute or so. That made the bottom crust crispy. I concluded that I could live with either version but I actually preferred the second version with the crispier bottom crust. After making and eating as many pizzas as I have, I guess it is hard to break old habits.

I thought the pizza was delicious, with a nice harmony of flavors and aromas. I ate my slices with a Hawaiian Kona coffee (100% Kona), but I think the pie would go well with a scoop of mango or peach sorbet or ice cream, or possibly a scoop of cinnamon ice cream or even some whipped cream. And another round of Kona, of course.

Honeycrisp apples on our tree are just turning ripe. Apples were peeled, cored, and sliced and lightly caramelized with some sugar. A kind of buttery pastry cream was created. Unfortunately, it was way too thin and you can see it running in the photo below before baking. Sauce got on the peel and the deck and created a bit of a cosmetic problem - disaster barely averted. The taste, however, was awesome. Next time I'll make the sauce much thicker. There will definitely be a next time.

All this and a Honey Crisp tree in your yard?! I had no idea you were able to grow such a diverse group of food there Bill-kudos to you.

Pizza looks great BTW. I have a glut of Honey Crisps right now, and plan on making this. Care to share how you made the pastry cream and how you'd change it? I make a pastry cream with Tuaca that may work, but would love to hear your version.

I don't think so, but I am impeded by a poor taste memory. If you put 2 pizzas in front of me and ask which one is better - no problem. But if you ask me "is this pizza better than one I ate yesterday or last week or last year?", I really can't answer. I didn't even remember I had posted about this pie previously, but this is a recipe I have been making in one form another for almost 40 years; it comes from the second cookbook I ever purchased: http://extremecookingblog.com/2009/06/another-great-and-unusual-cookbook/

Couldn't find the Calvados today (I suspect the dog might know, but he won't admit he has a problem) and I think that it adds a nice touch. I also didn't dust the top of today's pie with powdered sugar. It is better with the dusting. The balance between the sweetness of the sugars, the tartness of the apple, the smoothness of the cream, and subtle tang of the crust is magical! I really love making this kind of pie. Thanks for picking such a good theme for the challenge.

This is a dessert pizza I made today. I used the NY Lehmann dough recipe. It was made with yellow cake mix, that was mixed with 3 sticks of margarine. Then spread the mixture on the dough and added chocolate chips. On top of that I mixed a strusel and sprinkle it on. After the pie came out of the oven, I added more chocolate chips. Cooled the pie down. It tasted good, if you like chocolate. My granddaughter really loved the pie. Of course she likes chocolate. Norma